Ingredients

1 tbsp maple syrup (optional, to sweeten – stevia could also be used if you prefer)

2 tsp almond butter

1 tsp vanilla extract

pinch of sea salt

toppings: fresh raspberries and flaked almonds

Instructions

Toss all ingredients except the toppings into your blender and blend until completely smooth.

Option 1: Pour the mixture into a big glass bowl. Refrigerate for 8-10 hours, then layer in small glasses or jars with raspberries and almonds.

Option 2: Portion the pudding out between small mason jars. Set them in the fridge to thicken for 8-10 hours. Garnish the top of each with fresh raspberries and almonds.

Notes

If you prefer not to blend your chia pudding and instead keep the seeds whole, you can still make this recipe with the quantities listed. I’d recommend thoroughly mixing the chia pudding in a big glass bowl, then doing it again after the pudding has had about 15 minutes to set. Runny almond butter would be best to use as it should mix more evenly.